Recipe by Julie Stokes
"A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair!"
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sifted confectioners' sugar
chopped black walnuts
This was very good, the only changes I made was I used no brandy and pecans for my nut prefererence.I recommend this cooky, especially if you are a lover of Mexican Wedding cookies like myself.
I made these cookies for my husband because the recipe sounded like one that his grandmother used to bake for him when he was a little boy. I had to substitute Kahlua for the brandy, but the result was fantastic. This is a simple and delicious cookie. I can't wait to make another batch.
This is a nice recipe for a delicate, light, melt in your mouth cookie. Very much like an ice cream cookie.
This was excellent! I didn't have Brandy so I used Brandy extract! They are delicious!!
This was enjoy by 75% of the family during the holiday's.
If you are going to use brandy, black walnuts are the way to go and should not be substituted for English walnuts. There is just a "different" taste about them that pairs really nicely with the brandy. Also, I was lazy and skipped the confectioners' sugar at the end. I don't need cookies to be super sweet, and thought they tasted fine without the extra sugar. This is quite a unique combination and I will definitely be using this recipe again. I just wish black walnuts were a little cheaper!
Made this recipe today with French cognac & the black walnuts...EXCELLENT!!! The cognac compliments the rich distinctive flavor of the black walnuts PERFECTLY! Better than any pecan nut balls I've ever made or ever eaten. Will definitely do regularly.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Walnut Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 49
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